Cheesy Broccoli Fritters with Dill and Lemon Yogurt Recipe
Cheesy Broccoli Fritters with Dill and Lemon Yogurt Recipe
Method
- Wash brocolli. Peel the stalks and slice. Cut the brocolli head into florets. Steam or boil for 2 minutes or until just tender. Place on a board in a single layer, to allow to cool.
- Grate or finely chop the brocolli and place into a large mixing bowl. Add the cheese, lemon zest and about ⅔ of the dill. Add the plain flour, season well and stir. Add the beaten egg and mix. Season with salt and pepper and mix to combine.
- Place a large frying pan over a medium-high heat. Add a small amount of olive oil and place large dollops of batter in the pan, gently spreading them out with the back of a spoon. Cook in batches for 3 minutes on each side or until nicely coloured and completely cooked through. Drain on kitchen paper.
- Meanwhile, mix the yogurt with the lemon juice and remaining chopped dill. Season well and stir with a fork to combine.
- For the salad, place the leaves, tomato and avocado into a bowl and season. Drizzle over some olive oil and vinegar to taste. Serve the fritters with the yogurt and salad.
Tip: To save time you can chop the broccoli in a food processor on the pulse setting. Or you can add the grater attachment and grate it.
Optional: You can oven bake rather than pan fry the fritters, but they won’t have the colour of the pan-fried version. Line a baking sheet with baking paper and place large dollops of the batter on top, spacing them well. Press down to even them out, spray with olive oil and bake for 15 minutes or until cooked through.